Makes about 1 1/2 quarts
*For the toasted coconut, spread 1 cup sweetened flaked coconut in a small baking pan in a more or less single layer. Bake in a 300 degree oven, stirring frequently, until golden, 15 to 20 minutes
1 can (13.5 ounces) coconut milk
1 can (12 ounces) evaporated milk
1 can (14 ounces) sweetened condensed milk
1/2 cup toasted coconut, plus extra for garnish *
Mix all ingredients in a medium bowl. Pour into an ice cream freezer. Following factory instructions, churn until creamy frozen. Alternatively, pour mixture into a shallow pan and freeze, stirring frequently, until frozen. (Can be transfered to an airtight container and frozen for a week or so). When ready to serve, scoop ice cream into serving dishes, sprinkle with coconut and serve immediately.
YUM, I am a coconut fanatic!! I would love this!
I think I just gained two pounds…but I probably drooled enough to make up for it. Yum!
Mmm, I love coconut milk ice cream! A friend made it for us once and I’ve been dying to try it ever since. Thanks for the recipe!!
This sounds incredible. I can’t wait to fill our freezer again, and I’m definitely including this recipe in our next session.
Coconut Ice Cream is the perfect dessert for a cookout!
This sounds so good! The toasted coconut would add a really nice, nutty flavor.
This looks delicious. I can’t wait to try it soon!!
I can’t wait to try this ice cream. Perfect for a hot summer day.
I always thought ice cream without a maker was impossible! Got to try it out.
I love that you used evaporated milk in this. And the condensed milk gives it a nice richness, too. So glad it took you out of your egg salad funk!
This homemade ice cream looks delicious!